Top positive review
5.0 out of 5 starsVery good as packaged, EXCELLENT with modifications
Reviewed in the United States on October 16, 2013
We prepared our first batch strictly according to the directions and they were very good. Small, of course, but very good. For our second batch, we made the following modifications: yeast, walnuts and icing. Here's how ...
First, mix a package of active dry yeast into the dry cinnamon roll mix. Then combine ALL the wet ingredients (including the 2 tbsp. of milk) in a bowl, mix thoroughly and heat in the microwave to 120 degrees. I recommend doing this in short bursts of 15 seconds, stirring between bursts, to avoid curdling the eggs. You're warming the wet ingredients to wake up the yeast, so immediately combine wet and dry ingredients, then work the mixture into a dough ball.
Roll out the dough, as directed, spreading with 1 tbsp. softened butter, then cinnamon/brown sugar mixture, THEN sprinkle with 1/4 cup chopped walnuts. Roll up, slice and place slices just barely touching in a greased pie tin. This is another departure from the recipe, by the way. Let the rolls rise for about 10 minutes, then bake as directed. Meanwhile prepare the icing (1/4 cup powdered sugar, 2 tbsp. milk, vanilla to taste).
After baking, turn out upside down as directed, then drizzle with icing. Done.
If you're like me, you endure 70% of the average Cinnabon or TJ Cinnamon cinnamon bun in order to get to the center part. If they weren't so expensive, I'd have ordered three or four, thrown away the out layers and eaten just the centers. Modifying the recipe as described here produces what amounts to ONLY the center part. It's 100% fan-freaking-tastic ... taste, texture, everything.
I used to make TJ Cinnamon cinnamon rolls from scratch, so I know whereof I speak.
